Rich Stock
Ingredients
Directions
Place 2 pounds of beef in a pot.
Add enough water to cover the meat.
Bring to a boil, then reduce heat and simmer.
Skim off any impurities that rise to the surface.
Continue to simmer for several hours until the stock is rich and flavorful.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Shin or neck supplies collagen that breaks down during long simmering, enriching the stock's body and flavor.
The step that matters
Skim off impurities. Proteins and fine particles that rise during the first boil coagulate into grey foam. Removing them keeps the stock clear and free of bitter, muddy flavors.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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